Turmeric Chicken & Kale Salad with Honey Lime Dressing

Author:Irena Macri

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Yield:2

Category:Salad

Description

Cook’s notes: If preparing ahead of time, dress the salad 10 minutes before serving. Chicken can be replaced with beef mince, chopped prawns or fish. Vegetarians could use chopped mushrooms or cooked quinoa.

Instructions

Heat the ghee or coconut oil in a small frying pan over medium-high heat. Add the onion and sauté on medium heat for 4-5 minutes, until golden. Add the chicken mince and garlic and stir for 2-3 minutes over medium-high heat, breaking it apart.

Add the turmeric, lime zest, lime juice, salt and pepper and cook, stirring frequently, for a further 3-4 minutes. Set the cooked mince aside.

While the chicken is cooking, bring a small saucepan of water to boil. Add the broccolini and cook for 2 minutes. Rinse under cold water and cut into 3-4 pieces each.

Add the pumpkin seeds to the frying pan from the chicken and toast over medium heat for 2 minutes, stirring frequently to prevent burning. Season with a little salt. Set aside. Raw pumpkin seeds are also fine to use.

Place chopped kale in a salad bowl and pour over the dressing. Using your hands, toss and massage the kale with the dressing. This will soften the kale, kind of like what citrus juice does to fish or beef carpaccio – it ‘cooks’ it slightly.